AR093762A1 - PROCESSED CHEESE CONTAINING CULTIVATED DAIRY COMPONENTS AND ELABORATION METHOD - Google Patents

PROCESSED CHEESE CONTAINING CULTIVATED DAIRY COMPONENTS AND ELABORATION METHOD

Info

Publication number
AR093762A1
AR093762A1 ARP130102981A ARP130102981A AR093762A1 AR 093762 A1 AR093762 A1 AR 093762A1 AR P130102981 A ARP130102981 A AR P130102981A AR P130102981 A ARP130102981 A AR P130102981A AR 093762 A1 AR093762 A1 AR 093762A1
Authority
AR
Argentina
Prior art keywords
processed cheese
weight
range
cheese
composition
Prior art date
Application number
ARP130102981A
Other languages
Spanish (es)
Original Assignee
Kraft Foods Group Brands Llc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Kraft Foods Group Brands Llc filed Critical Kraft Foods Group Brands Llc
Publication of AR093762A1 publication Critical patent/AR093762A1/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/02—Making cheese curd
    • A23C19/032—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin
    • A23C19/0323—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin using only lactic acid bacteria, e.g. Pediococcus and Leuconostoc species; Bifidobacteria; Microbial starters in general
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/068—Particular types of cheese
    • A23C19/08—Process cheese preparations; Making thereof, e.g. melting, emulsifying, sterilizing
    • A23C19/082—Adding substances to the curd before or during melting; Melting salts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/097—Preservation
    • A23C19/10—Addition of preservatives
    • A23C19/11—Addition of preservatives of antibiotics or bacteriocins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C2220/00—Biochemical treatment
    • A23C2220/20—Treatment with microorganisms
    • A23C2220/206—Slime forming bacteria; Exopolysaccharide or thickener producing bacteria, ropy cultures, so-called filant strains
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/21—Streptococcus, lactococcus
    • A23V2400/231—Lactis

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Dairy Products (AREA)
  • Medicines Containing Material From Animals Or Micro-Organisms (AREA)
  • Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)

Abstract

Una composición de queso procesado y métodos para elaborar la composición de queso procesado. La composición de queso procesado incluye queso natural, materiales lácteos y un componente lácteo cultivado. El queso crudo se proporciona en un rango da alrededor de 10 a alrededor 90% en peso. Los materiales lácteos se proporcionan en un rango de alrededor de 5 a alrededor de 50% en peso e incluyen al menos uno del grupo que consiste en concentrado de proteína de la leche, concentrado de proteína del suero, suero, grasa de la leche y crema. El componente lácteo cultivado se proporciona en un rango de alrededor de 1 a alrededor de 20% en peso e incluye un material antibacteriano y/o un cultivo de bacterias productoras de antibacterianos en combinación con un exopolisacárido y/o un cultivo productor de exopolisacáridos.A composition of processed cheese and methods for making the composition of processed cheese. The processed cheese composition includes natural cheese, dairy materials and a cultured dairy component. Raw cheese is provided in a range of about 10 to about 90% by weight. Dairy materials are provided in a range of about 5 to about 50% by weight and include at least one of the group consisting of milk protein concentrate, whey protein concentrate, whey, milk fat and cream . The cultured milk component is provided in a range of about 1 to about 20% by weight and includes an antibacterial material and / or a culture of antibacterial producing bacteria in combination with an exopolysaccharide and / or an exopolysaccharide producing culture.

ARP130102981A 2012-08-22 2013-08-22 PROCESSED CHEESE CONTAINING CULTIVATED DAIRY COMPONENTS AND ELABORATION METHOD AR093762A1 (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US201261692129P 2012-08-22 2012-08-22

Publications (1)

Publication Number Publication Date
AR093762A1 true AR093762A1 (en) 2015-06-24

Family

ID=49117964

Family Applications (2)

Application Number Title Priority Date Filing Date
ARP130102981A AR093762A1 (en) 2012-08-22 2013-08-22 PROCESSED CHEESE CONTAINING CULTIVATED DAIRY COMPONENTS AND ELABORATION METHOD
ARP190102511A AR116293A2 (en) 2012-08-22 2019-09-03 A PROCESSED CHEESE INCLUDING NATURAL ANTIMICROBIALS

Family Applications After (1)

Application Number Title Priority Date Filing Date
ARP190102511A AR116293A2 (en) 2012-08-22 2019-09-03 A PROCESSED CHEESE INCLUDING NATURAL ANTIMICROBIALS

Country Status (14)

Country Link
US (3) US10375972B2 (en)
EP (1) EP2887815B1 (en)
JP (1) JP6374866B2 (en)
KR (1) KR102163004B1 (en)
CN (1) CN104822273A (en)
AR (2) AR093762A1 (en)
AU (1) AU2013305725B2 (en)
BR (1) BR112015003239B1 (en)
CA (1) CA2880714C (en)
ES (1) ES2678699T3 (en)
MX (2) MX369465B (en)
NZ (1) NZ704190A (en)
PH (1) PH12015500201A1 (en)
WO (1) WO2014031842A1 (en)

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP6374866B2 (en) 2012-08-22 2018-08-15 クラフト・フーズ・グループ・ブランズ・エルエルシー Process cheese having fermented milk components and method for producing the same
CA2929966C (en) * 2013-12-10 2022-02-22 Kraft Foods Group Brands Llc Processed cheese with natural antibacterial and antimycotic components and method of manufacturing
KR101590504B1 (en) 2015-05-28 2016-02-01 이유석 Method for manufacturing a spoon-eating processed cheese and a spoon-eating processed cheese manufactured by the same
US11758915B2 (en) * 2018-12-21 2023-09-19 Kraft Foods Group Brands Llc Method of producing a simplified cheese spread and products therefrom
CN113234645B (en) * 2021-06-30 2022-07-01 四川农业大学 Lactococcus lactis, screening method and application thereof

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CA2929966C (en) 2013-12-10 2022-02-22 Kraft Foods Group Brands Llc Processed cheese with natural antibacterial and antimycotic components and method of manufacturing

Also Published As

Publication number Publication date
BR112015003239A8 (en) 2017-07-04
US11464238B2 (en) 2022-10-11
AU2013305725A1 (en) 2015-02-19
CN104822273A (en) 2015-08-05
KR102163004B1 (en) 2020-10-07
EP2887815A1 (en) 2015-07-01
BR112015003239B1 (en) 2020-10-27
NZ704190A (en) 2018-04-27
KR20150043318A (en) 2015-04-22
MX2015001884A (en) 2015-05-11
ES2678699T3 (en) 2018-08-16
BR112015003239A2 (en) 2018-01-30
US20140057018A1 (en) 2014-02-27
CA2880714A1 (en) 2014-02-27
US20200068914A1 (en) 2020-03-05
MX2019013314A (en) 2020-01-15
AU2013305725B2 (en) 2017-05-11
JP2015526095A (en) 2015-09-10
PH12015500201A1 (en) 2015-03-16
WO2014031842A1 (en) 2014-02-27
US20230044136A1 (en) 2023-02-09
CA2880714C (en) 2020-06-23
EP2887815B1 (en) 2018-04-25
AR116293A2 (en) 2021-04-21
MX369465B (en) 2019-11-08
US10375972B2 (en) 2019-08-13
JP6374866B2 (en) 2018-08-15

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